If you want to say which food best represents the Chinese people, perhaps the first answer in many people's minds will be hot pot. This kind of cooking method that embraces all rivers and eats around the stove is the most suitable for family and friends. Share together. And every place has its own special hot pot that suits its local customs, such as the red oil hot pot in Sichuan and Chongqing, the mutton-boiled hot pot in Beijing, the pickled cabbage pot in Northeast China, etc. There are many types and rich tastes, but no matter what kind of hot pot it is, it will always make people happy. It is unforgettable and will always be the warmth that you long for when you are lonely late at night.
Cantonese hot pot is called differently from other places. We call it "Dabian Lu". In my hometown, the most well-known "Dabian Lu" is various chicken pots. , the method of making chicken pot is not complicated, it is just to choose a chicken with beautiful skin and firm meat. When the soup in the pot boils, put the chopped chicken into the pot, boil it again and enjoy.
Of course, the fastidious Cantonese people are not sloppy when preparing the side stove. They must rinse the bowls and chopsticks with tea before eating, then put a bowl of delicious and fragrant chicken soup in the pot, and then put the tender and sweet chicken soup in the pot. Take out the chicken and enjoy it. When the broth in the pot is gone, you will wave to the proprietress to come over and add water, and finish the meal with a plate of green vegetables.
The reason why I remember this so deeply is because when we were in middle school and high school, we, who were greedy, often sneaked into that chicken pot restaurant to have dinner together from afternoon classes to evening self-study periods. My friends from junior high school went to different schools in high school, but this store was not far from each of our schools, so we used this place as a base to gather often. In front of the hot chicken soup, we just seemed like Never separated.
When I went to Chengdu Art Examination, I was used to the light taste of Guangdong and initially despised Sichuan hot pot. Looking at the thick butter and various kinds of chili peppers floating in the pot was really life-changing. fear.
When I put the tripe into the pot and cooked it, I was pleasantly surprised when I ate it in one bite. The crispy and refreshing tripe is packed with rich spiciness. It swept away the haze in Chengdu these days. The base stir-fried with various spices made me want to stop. The spiciness on the tip of my tongue seemed to be surfing.
After eating this, I can’t forget the taste. During the few days in Shu, almost every meal was hot pot. On my graduation trip after the college entrance examination, I even made an appointment with my friends who were taking the exam at that time. I went to Chongqing once to challenge the slightly spicy beef hotpot which was the final compromise.
Speaking of the friends who went to eat hot pot together, we were not so familiar with each other at first. After finishing the prosperous hot pot meal, we became familiar with each other, and the original barriers and strangers melted into each other. The Sichuan peppercorns tumbling in the pot were hit. Until college, when it came to bonding with friends, the best choice was to go back to a hotpot restaurant like Haidilao and have a hotpot, but most of them chose Yuanyang Hotpot, which lacked the warm and fiery atmosphere of the past.
Different hot pots are like different people in the world. Only those who have eaten them will know their taste. The night is long. I hope you can try more flavors and meet more people on the road. I also hope you can find someone who will always eat hot pot with you.